Honeycrisp Apple and Vanilla Crumble

Honeycrisp Apple and Vanilla Crumble - ButterYum

Have you had the opportunity to sample Honeycrisp Apples yet?  Man are they good.  A cross between Macoun and Honeygolds developed at the University of Minnesota, their flavor and texture are well balanced, aromatic, juicy, and very crisp.

Honeycrisps are an excellent eating apple, but I wondered how they would hold up to baking.  Since the variety is relatively new on the market (1991), my online research was inconclusive so I decided to do a little experiment to find out for myself.  I'm very pleased with the results of my apple crumble.  The apples softened nicely, but kept their shape, and they held most of their juices - no pools of apple soup or apple sauce in my baking dish!  Slices of room temperature crumble hold their shape nicely when plated.  I can't wait to try honeycrisps the next time I make apple pie.

Honeycrisp Apple and Vanilla Crumble

serves 12-16 (one 9x13 pan)

Printable Recipe

Ingredients

Apple Layer:

• 4 1/2 to 5 pounds honeycrisp apples, peeled, cored, and cut into 1/2-inch cubes or slices

• 1 vanilla bean, split lengthwise and seeds scraped

• 2/3 cup white granulated sugar

• 3 tablespoons all-purpose flour

• 1-2 tablespoons freshly squeezed lemon juice

• 1/8 teaspoon freshly grated nutmeg

• 1/8 teaspoon salt

Crumble:

• 1 vanilla bean, split lengthwise and seeds scraped

• 1 cup white granulated sugar

• 2 cups all-purpose flour

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 16 tablespoons unsalted butter, chilled, cut into cubes

Directions

1. Preheat oven to 400F and spray a 9x13 baking dish with non-stick spray.  

2. In the bowl of a food processor, combine the sugar and the scraped vanilla bean seeds; process until the seeds are well dispersed in the sugar. 

3. In a large bowl, combine the apples, vanilla/sugar mixture, and the remaining apple layer ingredients; mix well until apples are evenly coated before pouring into the prepared baking dish.  

4. In the same food processor bowl, place the sugar and the scraped vanilla bean seeds; process until the seeds are well dispersed in the sugar. 

5. Add the flour, cinnamon, and salt; pulse a couple of times to incorporate. 

6. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. 

7. Using your hands, squeeze small amounts of the crumb mixture together to form clumps before covering the apple layer (not all of the crumbs will clump - that's okay). 

8. Bake uncovered on the center rack for 45 minutes. 

9. Cool for at least 30 minutes before serving. 

10. Serve with ice cream or a dollop of lightly sweetened Vanilla Whipped Cream.

Notes

• Recipe can be halved and baked in an 8-inch baking dish.  

• Add the used vanilla bean pods to a container of sugar to make homemade vanilla sugar.

• One teaspoon of vanilla bean paste or pure vanilla extract can be substituted for each vanilla bean called for in the recipe.

Roasted Butternut Squash Soup

Few things are more comforting in the cold weather than a warm and creamy bowl of Roasted Butternut Squash Soup and this one is a cinch to make. Grab a sleeve of crackers and dig in.

Items used to make this recipe:

(affiliate links)

• vitamin blender https://amzn.to/2W7i94g

• half sheet pan https://amzn.to/2Q46P33

• cutting board https://amzn.to/30eTytk

• super sharp Japanese edge knife https://amzn.to/2LGmrLS

• serrated peeler for tough-skinned fruits and vegetables https://amzn.to/2vW1IJe

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Roasted Butternut Squash Soup

serves 6-8

Printable Recipe

Ingredients

• 2 medium butternut squash

• drizzle of olive oil

• Kosher Salt and Pepper to taste

• 2 cups chicken stock (try my homemade, or store bought low-sodium)

• 1/2 cup Greek yogurt

Directions

1. Preheat oven to 375.

2. Cut butternut squash in half and scrape out seeds.

3. Brush cut sides with olive oil and sprinkle with Kosher salt and pepper.

4. Place the halves cut-side down on a rimmed sheet pan and pierce with a knife in a few spots, bake for 45 minutes.

5. Remove squash from the oven and allow to cool a bit; scoop the soft flesh from the shells (you should have about 4-5 cups).

6. Place the squash in a blender with chicken stock and Greek yogurt; blend until smooth.

7. Add more or less chicken stock to adjust the finished thickness of your soup.

8. Taste for seasoning and adjust if necessary.

Note

• Greek yogurt can be found in most grocery stores.  It's much thicker than traditional yogurt, but you can use strained traditional yogurt in a pinch.